Pages

Tuesday, 27 June 2017

I am not joking when I write that I have made cocoa and chocolate brownies (minus the fruit topping) at least four times this month. Three times in one week, that I had to go out and get more fairtrade cocoa brownies. First lot of brownies were for us, second for family, third time for friends and more recently for some work colleagues.

One of my cute nieces and she is rather cute describes these as lush, and I have to concur, these were lush and proper squidgy. She was even more delighted that her brownies were not topped with fruit, unlike these that are topped with luscious, fat juicy tayberries.

I do like tayberries, but don't come across them that often. In fact the last time I had a tayberry was when I lived in Scotland, not long followed by Karaka Blackberry. These tayberries come from a little place called the Fruit Machine, though it does sell vegetables too.

Monday, 26 June 2017

A few days ago, I made one of our staple quick stand by vegetarian meals (actually its vegan) Thai Green Curry. I enjoy making this Easy Thai Green Curry as it comes together quite quickly when you want something on the table in a hurry.

I have been making variations of this Thai Green Curry for years, some of which I have blogged over the years and some I have not. This version will be shared with Inheritance Recipes co hosted by Solange at Pebble Soup andCoffee and Vanilla.I am also sharing it with Eat Your Greens.This Thai Green Curry has lots of green vegetables: mangetout, green beans, broad beans, edamame. soya beans and baby gem lettuce pierced by creamy cauliflower and orange carrots.

Thursday, 22 June 2017

Last month I mentioned that I have a thing for fudge at the moment. I have made vegetarian fudge, vegan fudge and even raw fudge. Well here are some more that I have dubbed as Quadruple Coconut Fudge as its made with coconut flour, coconut blossom syrup, coconut oil and dessicated coconut.

For a long while, I have been dilly dallying what to do with my stash of coconut flour... By the way, Is coconut flour the same as coconut milk powder????? I cannot seem to get a definitive answer on this question on any of the website, or maybe I am just not cooking in the right places. Anyway, this recipe for Coconut Flour Fudge is much of an on-going experiment with coconut flour being treated a little like milk powder for Indian style Burfi's.

This Coconut Flour and coconut Blossom Syrup Fudge is good for up to 3 weeks as long as its kept in the fridge. I preferred this a few days later when the texture changed. It firmed up even further and became more fudge like. It also crumbled like sugary icing fudge too, but I must warn you this is not sugary sweet, it has a subtle sweetness.

Tuesday, 20 June 2017

The bookmarked recipes on my blog continue. This Roasted Broccoli and Apple Salad is my second bookmarked recipe from Kristy Turners But I could Never Go Vegan, the first was BBQ Cauliflower Salad.

I was tempted to make this Roasted Broccoli and Apple Salad for two other reasons. First, its nearly summer and we need more salads in our diet; and secondly, my blogger friend Johanna who blogs over at Green Gourmet Giraffe had made this very salad a few months back and it got me interested in trying it, especially as apples are replacing bananas in my fruit bowl at home and in the lunch box.

Monday, 19 June 2017

The weather in the UK is glorious. Over the weekend, we spend time in the garden, but we did more ducking in and out due to the intensity of the heat. The weather was designed more for those wishing to sit out and sip on something cool, than us gardeners digging the earth and weeding, but I must not grumble. It finally feels like Junes weather has arrived in style captured wonderfully in this postcard photograph. I love this picture taken my husband and the red roses too.

This is leading up our garden path, and I do mean upwards!

I have some hanging pots on the side fence filled with colourful violas and pansies, not just for colour but also because they are edible and adorn many a dish from sweet to savoury. I also have some nasturtium in the garden plot. I think next week we will see some a spectrum of orange shades tumbling down the path.

Monday, 12 June 2017

This Miso Tomato with Roasted Garlic and Shichimi Tograshi is inspired by a Miso Tomato Soup recipe I saw a couple of years ago.I still intend to make theMiso Tomato Soup with homegrown tomatoes, or even tinned cherry tomatoes, but at the weekend I was inspired to mess with it a little and make a thick sauce for pasta salad.

I still have a jar of brown rice miso in my fridge, as for the ShichimiTograshi - well I picked that up last year when we went to Glastonbury.

Shichimi Tograshi is a Japanese condiment made up of red chili peppers and other spices like black and white sesame seeds, tangerine peel and nori flakes. I want to do more with the Shichimi Tograshi, so if any of you have any suggestions they will be most welcome.

Also, we picked up a big block of mozzarella for panini and I have been wondering what to do with the rest, so this is the first of mozzarella recipes to come....or perhaps not, that is if we use it up for more homemade panini's.

When I bit into the muffin, the scent of the spices, mostly the smoked paprika hit my face. The flavour is almost pizza like. I also loved the colours, the lipstick red from the cherry tomatoes was eye popping and the greens from the spring onions a little frazzled from the bake and if you look closely you can see the creamy melt from the mozzarella cheese.We did not finish these Savoury Cherry Tomato, Paprika and Mozzarella Muffins on the day as the recipe makes a dozen.

Saturday, 10 June 2017

I have made sweet tarts and cakes with fresh herbs like thyme, rosemary and bay leaves many times; and cakes with ripe bananas many, many times, but not the two combined together.

So my curiosity was peaked when I found a recipe for Banana Thyme Cake in Ruby Tandoh's new cookbook Flavour. I have borrowed the cookbook from the library. I spotted her Crumb: The Baking Book there too, but decided that I would pick that up some other time.

We always have overripe bananas in the house. I have to say the bananas coming into the UK recently have been rather disappointingly bordering on still green and unripe. We tend to have bananas for our working desktop breakfast or lunch, but recently the bananas brought home have been overlooked until of course they are too ripe and only good for making a sweet bake.

Tuesday, 6 June 2017

The Oriental Mustard Salad green leaves were hot and spicy. I do enjoy growing my own salad greens as I rarely find anything as tasty from the supermarkets, the closest to good salad leaves have been from farmers markets.

Monday, 5 June 2017

I promised some of you if you came back for Harvest Monday that I would hope to show you a bit more colour than just shades of greens.So here is is, some red red roses.

The first strawberries and wild strawberries from the garden plot.

But we also still have a lot of green...strawberries

Tomatoes growing in the greenhouse

We may actually get some apples from the apple tree - that is if we don't get a gust of wind

Some more colour, this time a shade of purple from these leggy chive blossoms

And finally, some more Oriental salad greens. I apologise that they are a little wilted as the picture was taken a few hours after I had harvested them, but once washed and spun in the salad spinner they were vibrant and were lovely for lunch.

Saturday, 3 June 2017

This inspiration for this recipe that I have dubbed as Chickpeas Three Ways comes from Kari who blogs Bite Sized Thoughts.

I recently made her Sweet Potato Fudge and was delighted with it, so knew this would also hit the right spots in my belly. Its dainty presentation, something that my husband doesn't always appreciate. He feels robbed, as if there i not enough on his plate. He likes his plate piled high up, I like it neat. But there was no grumbling today, this plate of Chickpeas Three Ways is definitely a belly filler

This made for a delicious light lunch, to sit outside in the garden and enjoy. It would also be a fantastic starter to a posh meal. Or treat it like a blini topped with the spiced chickpea ratatouille. And even though its quite fancy, its a very economical dish too. Perhaps one to make for large crowds too.

Thursday, 1 June 2017

The first Eat Your Greens recipe comes from Laura who blogs at Touch Wood. Laura shared Three Ways with Leftover Rice, above is her plate loaded with kale and naturally buttery avocado. Please go on over and check out the other Two Ways....

The second recipe comes from Kate who blogs at Gluten Free Alchemist. Kate brought to the table a naturally sweet Raw Green smoothie. This stunning Superfood Smoothie is packed with lots of green fruit and vegetables including kale, spinach, grapes, pear, kiwi fruit and even pistachio nuts.

Corina from Searing with Spice joins us with her Zesty Lemon and Herb Guacamole. This Guacamole is perfect for snacking, but I'd be happy to tuck into it whilst watching a movie at the weekend when I can savour the flavour slowly.

Chez Maximka also known as Galina Varese shared with us a Asparagus, Kale and Dolcelatte Pasta. Galina is not that keen on kale and she is still not convinced even having made this lovely bowl of pasta, which by the way also has some courgettes. I think it looks delicious, not only would it be good for an evening meal, but I think I'd happily have this for lunch too.

Johanna from Green Gourmet Giraffe has joined in with us this month with her Savoury Cheddar, Kale and Facon Muffins. These plump and cheerful muffins are made with homemade tofu bacon and I would agree with Johanna, I too would feel like a domestic goddess eating these at work with some red pepper sticks on the side.

From Lisa's Kitchen we have a Creamy Spinach with Mung Beans. Lisa writes this makes for a easy, but light but complete and filling meal. The Creamy Spinach with Mung Beans are served on a bed of Saffron Rice.

The Veg Hog my lovely co-host is taking a break hosting #EatYourGreens as she is moving to Copenhagen, Denmark this next month, so I will be hosting until she has settled into her new abode. The VegHog shared Kabuki Pea Burgers made with kabuki peas and pea protein powder and boosted further with some pea shoots.

Thank you so much to everyone who contributed to #EatYourGreens, please do take time to visit and comment on every contributors recipe if you can,

As mentioned above, whilst The Veg Hog is moving to her new abode I will be hosting #EatYourGreens challenge in June and July. Please Follow this link on how to join in and then add your contribution to the comment box. I look forward to your contributions.

For those of you unfamiliar with MLLA, here is a brief overview. MLLA is a diverse food blogging event, so any worldwide cuisine is welcome, as long as the main ingredient are legumes. This can be beans, lentils, pulses. Peanuts are legumes, as are carob, fenugreek and tamarind. Foods made from legumes such as chickpea flour and tofu are permitted. Whatever your chosen legume is, please just ensure that it is the predominant ingredient of the recipe. HOW TO PARTICIPATE-Entries should also be vegetarian or vegan. -Only one entry per blog. If you have any older recipes that you would like to enter, please up-date and re-post them during the month of the challenge. -User of the MLLA logo is optional, but would be appreciated. -Finally please mention My Legume Love Affair in your blog post and link your post to this announcement, Susan's blog and Lisa's MLLA information page as well. Please link your entry below. I will post the MLLA Round up at the end of the month.

About Me

est. 2008 a Welsh Not For Profit Blog: showing the versatility of vegetables and fruits by sharing and creating delicious platefuls of food inspired by the many diverse 'ethnic' world cuisines from sweet to savoury!
I have over 1500 vegetarian and vegan recipes. Please explore my culinary blog space with some honest random thoughts and things thrown in too.